Warm the tortillas by wrapping them in a damp paper towel and heating in the microwave for 30-45 seconds. Keep heating in 15 second increments to get them soft and pliable.
Fill with ingredients of choice, we used ½ cup taco meat, ¼ cup beans and ¼ cup rice. Then topped with all the fixings.
Fold in the sides, then bring the bottom over the top of the ingredients and tuck around them tight as you roll the burrito closed.
Place seam side down on a heated pan over medium low and grill for about 3-5 minutes until the edge is sealed. This helps make eating the burrito easier so it doesn’t fall apart, and also gives some great texture.
Enjoy! I like to drizzle sauce over the top sometimes too.
Notes
My lentil walnut taco meat makes 4 cups, so you need ¼ the recipe.
You can adapt these to be whatever you prefer with the toppings and main ingredients.
Nutrition facts will change depending on what you add. Calculations here are for base burrito only.